Add the chicken to a large Ziploc bag, and add the teriyaki sauce, 2 tablespoons olive oil, honey, chili garlic sauce, ginger, garlic, lime juice, lime zest, and black pepper. Seal the bag, and toss it around to distribute the marinade evenly, chill for at least 30 minutes or overnight.
Preheat the oven to 475 degrees F and line a baking sheet with foil.
Add the pineapple, sugar snap peas, and red bell pepper, in one layer and drizzle with the remaining olive oil, also season with salt and pepper.
Using a slotted spoon, transfer the chicken from the bag to the baking sheet, and toss to combine with the fruit and veggies. After that distribute the mixture evenly on the baking sheet.
Discard the marinade.
Bake for about 15-20 minutes or until chicken is cooked through. Make sure to stir and flip once halfway through baking.
Once done, serve with rice and garnish with green onions and sesame seeds.
